Ingredients

• For the outer cover:
• 1 cup - all - purpose flour
• 1 tbsp - oil
• 1 tbsp - ghee
• 1/4 tsp - carom seeds/ajwain
• Water to knead dough
• For the filling:
• 2 large - potatoes (boiled, peeled, mashed along with small pieces)
• 1/2 tsp - cumin
• 1/2 tsp - ginger crushed
• 1/2 tsp - turmeric powder
• 1/2 tsp - garam masala powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander powder
• 1/2 tsp - coriander seeds, roast in dry pan and crush it
• 1/4 tsp - lemon juice
• 1/4 tsp - dry mango/amchur powder
• 1/2 cup - green peas (optional)
• Coriander leaves - a few, chopped
• 1 tbsp - oil for sauteing the mixture
• Oil - 8 tbsp (or more for frying)
• Salt - to taste

How to Make Punjabi Samosa

• For the dough: Add oil, ghee, ajwain and salt to the flour and mix to make a crumbled mixture.
• Then add more water little by little, kneading into soft dough (not too soft).
• Cover with moist cloth, keep aside for 30 minutes.
• For the filling:
• Heat oil in a pan, add cumin seeds followed by ginger.
• Add the mashed potato, green peas and add all the masala powders.
• Give a nice toss until well blended.
• Now add the lemon juice, add the coriander leaves.
• Let the mixture cool.
• Shaping and filling:
• Make a thin 5-inch diameter round with some dough. Like we make chapatti.
• Cut into two halves.
• Take one semi-circle one, join the two corners of the straight line to form a cone.
• Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
• Meanwhile, heat the oil in deep pan or deep fryer.
• Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.
• Drain on paper towel.
• Serve hot with green and tamarind chutneys or tomato ketchup. Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/